For the Crust

• 2½ cups all purpose flour
• 3 Tablespoons granulated Imperial Sugar
• ½ teaspoon kosher salt
• 1¼ cups grated sharp cheddar cheese
• ¾ cup unsalted butter, chilled, cut into pieces (1½ sticks)
• 3 ounces of water, ice cold

For the Filling

• 4½ cups peeled, diced Granny Smith apples (about 3)
• 4 cups peeled, diced golden delicious apples (about 3)
• ¾ cup packed light brown Imperial Sugar
• 3 Tablespoons cornstarch
• 1 Tablespoon lemon juice
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ cup granulated Imperial Sugar, divided
• 1 large egg, whisked

Making the Crust:

1. Pulse flour, sugar, and salt in a food processor to combine. Add cheese and pulse to coat. Add butter one piece at a time and pulse until a soft crumbly texture forms. Add water, 1 Tablespoon at a time, pulsing until dough begins to come together.
2. Divide dough: 1¼ cup for the top crust and the remaining for the base of the pie. Wrap each with plastic wrap. Use the plastic to flatten and press dough into disks. Refrigerate until firm, about 2 hours.

Making the Filling and Assembly:

1. Toss together apples, brown sugar, cornstarch, lemon juice, cinnamon, nutmeg, and ½ of the granulated sugar in a bowl.
2. Preheat oven to 425°F with the rack in the center. On a lightly floured work surface, roll larger piece of dough into a 13-inch circle. Transfer to a standard-depth 9-inch pie plate and trim to a 1-inch overhang. Chill at least 30 minutes. Spoon apples into crust.
3. Roll remaining dough (1¼ cup) disk into a 12-inch circle. Lay dough over filling, trim to a 1-inch overhang.
4. Fold the top crust under the bottom crust; crimp as desired. Place on a rimmed baking sheet; cut 5 large vents in the top.
5. Brush top crust with egg and sprinkle with remaining granulated sugar to create a crispy sweet topping.
6. Bake 15 minutes, then reduce oven temperature to 350°F and bake until crust is golden brown and apples are tender, 45 to 55 minutes. (If browning too quickly, loosely cover with foil.) Transfer pie to a wire rack and let cool, at least 1 hour.